"It's all about the ingredients," says Tre Wilcox, featured chef at the San Angelo Cultural Affairs Council's Wine and Dine Gourmet Dinner on Saturday. Individual chefs take their experience and practical training, their creativity and tastes, to the ingredients to turn them into dishes. "Ingredients come together and become works of art, hopefully something folks can't get at home or anywhere else," he said.

Wilcox, who was on Top Chef All-Stars and nominated as the James Beard Foundation's Rising Star Chef for two consecutive years, has been quoted as saying he wants to be known for his cooking. He realized he had a passion for cooking at 19 years old.

"I was already working in the industry and realized there was nothing else I wanted to do," he said. "Even during my off-time I'd go through cookbooks."

The dinner, which is the first event of SACAC's three-event 29th annual Wine & Food Festival, features a mouthwatering menu created by Wilcox, also the executive chef and owner of the Marquee Grill in Dallas. His thoughtful approach to food is showcased by his choices.

Spice-crusted rabbit tenderloin and blood orange powder are part of the second dinner course.

"I'm really fond of rabbit and it's something a lot of people haven't tried so I chose to feature it," he said. "Besides, rabbit is a lean ingredient so there's no danger of it being too heavy."

Blood orange avocado oil happens to be one of Wilcox's favorite ingredients, and inspired him to seek out the concentrated blood orange powder. The essentially self-taught cook likes the citrusy punch of the powder, which helps activate the saliva glands.

The third dinner course is grilled lamb chops.

"Lamb is just delicious," he said. "I'm all about fresh herbs and never use the dried stuff. I use a lot of fresh herbs in the marinades for meats at my restaurant."

San Angelo diners will get to sample herbs in his rosemary beet sauce and lemon tarragon panna cotta, among other dishes.

What does he like best about cooking? "Watching people enjoy my food," Wilcox said.

Rashda Khan is a San Angelo-based food enthusiast, writer and culinary instructor. Contact her at rkhan@wcc.net or 325-656-2824. Follow her//hotcurriesandcoldbeer.blogspot.com.